Ingredients

6 Tablespoons (85g) unsalted butter

1/2 cup (100g) packed light or dark brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon pure vanilla extract

2 medium apples, peeled and sliced into 1/4-inch slices (1.5–2 cups, or 188–250g)

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

6 Tablespoons (90ml) whole milk, at room temperature

Instructions

Step 1: Preheat your oven to 350°F (177°C).

Step 2: Prepare the caramel topping by combining 6 tablespoons of butter and 1/2 cup brown sugar in a small saucepan over medium heat. Whisk occasionally until the butter melts, then cook whisking constantly for 1 minute until the mixture thickens. Remove from heat and whisk in 1/4 teaspoon cinnamon and 1/4 teaspoon vanilla extract.

Step 3: Pour the caramel mixture into an ungreased 9×2 inch pie dish or round cake pan. Arrange the apple slices neatly on top, overlapping as needed. Place the pan in the refrigerator for a few minutes to set the topping.

Step 4: In a medium bowl, whisk together the flour, baking powder, 1 and 1/2 teaspoons cinnamon, nutmeg, and salt. Set aside.

Step 5: Using a mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed until creamy, about 1 minute. Add granulated sugar and brown sugar, beating on high until well combined, about 1 minute. Scrape down the bowl as needed.

Step 6: Beat in the eggs and vanilla extract on high speed until combined, scraping the bowl again as needed.

Step 7: Add the dry ingredients to the wet ingredients. On low speed, slowly pour in the milk while mixing. Beat just until combined. Finish by whisking by hand if needed to remove any lumps. The batter should be slightly thick.

Step 8: Remove the topping pan from the refrigerator and pour the batter evenly over the apples and caramel.

Step 9: Bake for 40–46 minutes. Halfway through, tent foil over the cake to prevent over-browning. The cake is done when a toothpick inserted near the center comes out mostly clean, with a few moist crumbs acceptable.

Step 10: Cool the cake on a wire rack for 15 minutes. Invert the cake onto a serving plate. Let it cool completely at room temperature before slicing to avoid messy slices. Do not refrigerate to cool as this may make the cake dense.

Tips & Variations

For extra depth, try using a mix of tart and sweet apples like Granny Smith and Honeycrisp.

Add chopped toasted pecans or walnuts to the caramel topping for crunch.

Use a 9-inch round cake pan that’s 2 inches deep to avoid overflow during baking.

If you want to make the cake ahead, bake it fully, cool, and store slices rather than the whole cake to keep the topping intact.

FAQs

Can I use other types of apples for this cake?

Yes, you can use any apples you prefer. Tart varieties like Granny Smith hold up well, and mixing sweet apples like Fuji or Honeycrisp adds great flavor balance.

How can I prevent the cake from sticking to the pan?

Be sure to use an ungreased pan for the caramel topping as the butter and sugar mixture creates a natural non-stick surface. After baking and cooling slightly, carefully invert the cake, and use a thin spatula if needed to loosen edges gently.